Here is a twist on yet another one of the recipes from my raw food class. I would never have thought to put avocados and mushrooms together, but it is delicious and makes a great appetizer when entertaining.
My mom came in town this week, and I made it for her for lunch. She gave it two thumbs up. I hope you do too!
Stuffed Mushroom Caps
- 1 large portobella or several small baby bellas (which is what I used)
- 1 avocado, peel and pit removed
- 1/4 cup diced purple onion
- 1 tomato, diced
- small handful of cilantro, chopped
- 2 cloves garlic
- 1/2 teaspoon sea salt
- Pour a little tamari inside each mushroom cap.
- In a medium bowl, mash the avocado.
- Add the onion, tomato, cilantro, garlic, and sea salt to the avocado and combine.
- Spoon the avocado mixture inside each mushroom cap and serve.
Grapefruit is in season right now, so I love buying a big bag of local ones each week. After a long cardio workout, I made this refreshing snack.
Grapefruit with Pecans
- 1 grapefruit, peeled and cut into chunks
- 1/2 cup chopped pecans
- raw local honey
- Toast the pecans enough to warm them, about 2 minutes.
- Sprinkle the pecans over the grapefruit.
- Drizzle with honey and enjoy.
Spinach Power Smoothie
- handful organic baby spinach
- 1 large orange
- 1/2 frozen banana
- 1 cup almond or coconut milk
- 1 tablespoon chia seeds
Combine all ingredients in the Vitamix or other blender, and blend on high for 30 seconds.Read More
Beets are yet another root vegetable that I love. Not only are they a beautiful bright red color, but they are also packed with nutrients and detoxifying for your body.
I always steam my beets because steaming is an excellent way to prepare them, preserving the most nutrients and keeping the glycemic index the lowest.
Try this hummus with your favorite chip or like I do with sliced cucumbers, celery, peppers, and carrots.
- 4 beets, steamed, peeled and then chilled in the refrigerator
- 1/2 cup raw cashews
- zest of 1 lemon
- juice of 1 lemon
- 3 cloves of garlic
- 1 tsp Seaweed Gomasio (a mixture of sea salt, sesame seeds, and seaweed)
Combine all of the above ingredients in a food processor and blend until smooth.Read More
I love sweet potatoes almost as much as I love avocados! At the beginning of each week, I like to steam 3 or 4 of them, so I have them on hand for various recipes.
Most of my friends know that guacamole is my go to snack – especially after a tennis match in this Texas heat. Try this twist on my old favorite.
Sweet Potato Guacamole
- 1 sweet potato, steamed and peel removed (I used a yellow variety)
- 2 avocados, peels and pits removed
- 1/4 cup chopped pecans
- 1/4 cup chopped purple onion
- 1/4 cup chopped baby tomatoes
- juice from 1/2 a lime
- 2 teaspoons cumin
- 1/2 teaspoon garlic salt
- In a medium size mixing bowl, mash together the sweet potato and avocados.
- Add the pecans, onion, tomatoes, lime juice, cumin, and garlic salt.
- Stir to combine.
- Serve with your favorite dipping chip – I used crinkled sweet potato chips.
My family gobbled up this easy-to-make sweet and savory snack. Pumpkin seeds, also known as pepitas, give a healthy crunch to any dish. Try sprinkling them on your salads, adding them to your granola or muesli, using them in your baked goods like pumpkin bread, or grabbing them by the handful to snack on.
5 reasons to add pumpkin seeds to your family’s menu this week:
- They provide many forms of vitamin E and other antioxidants.
- They’re a great source of the mineral zinc along with magnesium, iron, copper, phosphorus, and manganese.
- They have been shown to improve insulin regulation.
- They have been shown to be antimicrobial, antiviral, and antifungal.
- They contain lots of lignans which may provide protection from cancers like prostate and breast.
- 2 tablespoons honey
- 1 tablespoon natural unsweetened cocoa
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 2 cups pumpkin seeds
- Preheat oven to 350 degrees.
- Spread out the pumpkin seeds on a parchment lined baking sheet, and toast them in the oven for 3-4 minutes.
- In a small mixing bowl, combine the honey, cocoa, cinnamon, sea salt, and oil.
- Add the toasted pumpkin seeds to the bowl, and stir to coat them.
- Spread the pumpkin seeds out on a parchment lined baking sheet, and bake for 12-13 minutes.